By contrast, in 12 individuals with T2D monitored with flash glucose sensors, sourdough bread and a functional low-sugar, low-GI bread prepared with “biocrystal” alkaline water produced significantly lower interstitial-glucose AUC0–240 min, smaller glucose rises at 60–180 min, and lower peak insulin than conventional yeast bread, despite matched carbohydrate loads [36]. The gene discussed is INS; the disease is type 2 diabetes mellitus.